I love soups. This is such an easy way to make ahead several meals for fast lunches or easy dinners during the week.
I especially like these because I am a vegetarian and the rest of the family is not, so one big batch of soup can be my dinner for a few nights in the week.
The thing with soup is that you have to be careful because the really yummy ones can have 400 or 500 calories or more. So for those of you that like baked potato soups, you might give this one a try.
It is nice and thick and creamy and really doesn’t take that much effort to put together. Overall it is pretty darn healthy too.
- 1 head cauliflower, coarsely chopped
- 2 cloves of garlic minced
- 1 small onion, chopped
- 2 tablespoons extra virgin olive oil
- 1 quart chicken stock or vegetable stock
- ½ cup finely grated parmesan cheese
- Heat olive oil in soup pan over medium heat.
- Add onion and garlic for about 5 minutes until lightly browned.
- Add cauliflower and stock and bring to a boil.
- Change heat to low and place a lid over the cauliflower for about 15 minutes.
- Once the cauliflower is soft, remove from heat.
- Blend in batches in a blender or in the pot with an immersion blender.
- Stir in the cheese and spinkle with fresh pepper and salt.
This made enough for my dinner last night, lunch today plus I have two cups in the fridge for lunches this week. I just put a hunk of parmesan in the food processor to get it finely grated so I probably had a little more parmesan in mine then the recipe calls for. I just love that extra saltiness though.
So if you are ready for fall and looking for some recipes that are warm and hearty, you might give this a shot!
Recipe Source: Dave Leiberman
Here are a few other recipes you might enjoy:
- 5 Minute Blackberry Cobbler
- 5 minute jam
- Chai Sugar Cookies
- Creamy Crock Pot Chicken Tacos
- Greek Orzo Pasta
- Molten Chocolate Chip Cookies
- Mexican Grilled Corn
- Crock Pot Maple and Brown Sugar Steel Cut Oatmeal